Butter Pecan Ice Cream - cooking recipe

Ingredients

3 c. chopped and toasted pecans
3 Tbsp. margarine or butter, melted
3 (14 1/2 oz.) cans evaporated milk
2 (3 3/4 oz.) pkg. instant vanilla pudding
2 1/2 c. sugar
1 tsp. vanilla
2 qt. milk

Preparation

Saute chopped pecans in butter, stirring constantly, about 5 minutes, or until toasted.
Set aside to cool.
Combine remaining ingredients; mix well.
Pour into freezer and freeze about 10 minutes, or until ice cream is thick.
Remove dasher.
Add pecans. Finish freezing until firm.
Let ripen at least 1 hour.
Makes 1 1/2 gallons.